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Basil: a traditional flavor in Italian cuisine

Italian cuisine traditionally uses foods with high nutrient content and with great properties like as basil, whose nutritional characteristics are the same when fresh or dry.

Its ease of growing in pots and planters is one of the main reasons for its popularity and because it does not require any special care. Also, in Italy, it is considered an aphrodisiac plant.

Although the basil is originally from the islands of the Aegean Sea, Persia, and India, it is celebrated in Mediterranean cuisine for its transforming flavor when it is cooked in different ways, carving a privileged spot for itself in the preparation of dishes such as Pesto, Spaghetti Alla Rueda, and Gnocchi Sorrentina, to mention a few.

Among the varieties of basil, the most frequently used in Italian cuisine is the fine basil, because of its exquisite flavor highlights and envelopes each ingredient with smoothness if its leaf is fresh, or with a bolder taste if the leaf is dry, while its subtle aroma delicately perfumes each dish, seducing through smell.

If you are a foodie, we recommend that you do not refrigerate the fresh leaves, because they will lose their properties. However, you can preserve them by submerging them in olive oil in a glass container, so they will maintain its natural benefits.

We invite you to Cenacolo so you can savor this exceptional spice that accompanies many of our most exquisite dishes such as Spaghetti Alla Rueda and Gnocchi Sorrentina, recipes that will make you experience unique culinary moments.

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